Easy Recipe for Japanese Rice with Mushrooms (Kinoko-Gohan)

Kinoko-gohan (きのこご飯) is one of my autumn favorites. I have used a frying pan with a lid to cook the rice, since I often get asked for Japanese recipes from friends who don’t have a Japanese rice cooker.

My basic ingredients are mushrooms and rice. I have selected three mushrooms: shiitake, shimeji and maitake. They are commonly available in markets outside Japan. However, you can substitute them with any mushroom you like and can find in your local market.

For this recipe, I use 2 tbsps of Japanese rice wine (sake). If you can’t get sake, you can substitute it with a dry white wine. I also use 2 tbsp of mirin, which is similar to sake, but sweet. You can substitute mirin by adding a bit of sugar to dry white wine or sherry.

Before I start, let me tell you more about my choice of mushrooms:

Shiitake –Perhaps the most popular type of mushroom in Japan. Soft, with a meaty, chewy texture. The flavor is very rich with earthy, pine and smoky overtones.

Shimeji – Firm with a slightly crunchy texture and somewhat nutty flavor. Shimeji is a good choice for all types of stir-fries, soups, stews, and any seafood.

Maitake –Tender, semi-firm body with a luscious flavor which ranges from fruity to earthy and slightly spicy. Maitakes are curious looking mushrooms, but they are quite a treat.

Yoshi is a contributing editor for Miyazaki Whispers. She holds a 5-dan rank in Japanese Kyudo Archery, and has lived and worked in Japan, UK and US in global marketing and as an IT localization professional. Yoshi's interests are Japanese and western cuisine and kimono art.

About Yoshi

Yoshi is a contributing editor for Miyazaki Whispers. She holds a 5-dan rank in Japanese Kyudo Archery, and has lived and worked in Japan, UK and US in global marketing and as an IT localization professional. Yoshi's interests are Japanese and western cuisine and kimono art.